Late Winter Ragout with Pappardelle

Pappardelle is a wide noodle pasta which is very comforting with richer sauces. Perfect for fall or winter dining.

Note: serves two healthy portions – – 4 smaller portions. Italians prefer to just “coat the pasta” with any sauce as the pasta is the star of the meal. If you want big portions of the ragout, you may want to double the ragout portion of the recipe.

Ingredients

8 ounces ground beef

4 ounces ground pork

Extra Virgin Olive Oil

Kosher salt

Freshly ground pepper

1 stalk celery

1 medium yellow onion

1 carrot

1 clove garlic

1 small can whole peeled tomatoes, 14.5 ounces

1 tablespoon tomato paste

1/4 cup dry red wine

1 bay leaf

8 ounces pappardelle

¼ cup grated pecorino cheese

Procedures

Heat 2 tablespoons olive oil in a large high-sided pan over medium heat.

When oil is shimmering, add ground beef and pork, breaking up with back of a spoon. Lightly season with salt and pepper. Cook until browned, about 5-7 minutes. Remove browned meat from pan onto a plate and set aside.

Bring a large pot of water to a boil. Add a few pinches of salt to the water.

You will need to plan and time the cooking of your pasta: Follow pappardelle package cooking directions. As you get close to the time where the pasta will finish cooking and the ragout is developed, add the pasta to the boiling water and stir so pasta doesn’t stick together. Cook pasta until al dente (to the tooth), about 8 – 9 minutes.

Drain pasta.

Taste the ragout and adjust seasoning (salt & pepper) as necessary.

Discard the bay leaf.

Pour the drained pasta into the pan with the ragout and gently toss together until everything is incorporated.

Divide the pappardelle and ragout mixture into bowls and garnish with grated pecorino cheese, to taste.